Louisiana-Style Red Beans and Rice

This classic dish pairs fiber-rich brown rice with kidney beans to deliver a complete plant-based protein that keeps you full for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• Cooking oil spray
• 1 medium onion, peeled and chopped · 41 kcal in the whole recipe
• 1 medium green bell pepper, seeded and chopped · 26 kcal in the whole recipe
• 1 teaspoon garlic powder · 9 kcal in the whole recipe
• 2 cans (14.5 ounces each) low-sodium diced tomatoes · 139 kcal in the whole recipe
• 1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed · 455 kcal in the whole recipe
• 6 cups cooked brown rice · 1353 kcal in the whole recipe

Method

1. Lightly coat a large skillet with cooking spray and heat over medium heat.

   

2. Add the chopped onion and green pepper, sautéing for about 5 minutes until they are soft and tender.

   

3. Stir in the garlic powder, diced tomatoes, and drained kidney beans, then bring the mixture to a boil.

   

4. Reduce the heat to low and let it simmer gently for 5 minutes to allow the flavors to meld.

   

5. Spoon the warm bean and tomato mixture over portions of cooked brown rice and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.